Squid is one of the most widely available seafood types on the market, but few Americans ever eat it any other way than breaded, deep-fried, and served with marinara.
It might be a blooming onion with that kind of treatment, and you wouldn’t know the difference.
With its crunch from peanuts, tomatoes, and a splash of spice, this salad has all the ingredients to become a beloved snack.
Although it’s unlikely, it’s possible that you won’t ever eat fried foods again after this.
| Author | Silvia lemon |
| Preparation Time | 05 minutes |
| Cooking Duration | 25 minutes |
| Total Time | 30 minutes |
| Category | Dinner |
| Calories | 220 |
| Protein | 16g |
| Servings | 4 |
| Cuisine | American |
| Diet | Veg |
Ingredients
- 1 lb squid, cleaned, tentacles reserved for another use
- 1⁄2 Tbsp peanut or canola oil
- Juice of 1 lime
- 1 Tbsp sugar
- 1 Tbsp fish sauce
- 1 medium tomato, chopped
- 1⁄2 Tbsp chili garlic sauce
- 1⁄4 cup roasted peanuts
- 1 small cucumber, peeled, seeded, and cut into matchsticks
- 4 cups watercress
- 1⁄2 red onion, very thinly sliced
- Salt and black pepper to taste
(Make another Recipe – Healthy, refreshing and flavorful super quick cottage cheese salad)
How to make Grilled Calamari Salad
Preheat a grill.
Combine the oil and squid bodies in a bowl and season to taste with salt and plenty of black pepper.
The squid should be added to a very hot grill and cooked for about 5 minutes, or until just faintly browned throughout.
In a mixing bowl, combine the lime juice, fish sauce, sugar, and chili sauce. Whisk to combine.
The grilled squid should be cut into 1/2-inch rings.
Put the squid, watercress, cucumber, tomato, onion, and peanuts in a salad dish and add the dressing.
Give each plate a portion of the salad.
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